Tiffiny Hall’s healthy beetroot burger

Dish out the goods with this healthy lunch option by Tiffiny Hall.

 

Ingredients (Serves 2)

  • 1 baby beetroot, grated
  • ½ red onion, finely diced
  • 100 g firm tofu, grated
  • 20 g feta, grated
  • ¼ cup quinoa flour
  • 2 large eggs, roughly beaten
  • ¼ cup chopped parsley
  • 2 small wholegrain (or gluten free) rolls
  • 4 iceberg lettuce leaves
  • 1 medium tomato, cut in 4 slices
  • 2 tbsp tzatziki
  • ¼ cup alfalfa sprouts

Method

Combine beetroot, onion, tofu, feta, flour, eggs and parsley. If mixture is too wet add a little more flour. Divide mixture in half and form 2 patties.

Heat a non-stick frypan over medium heat and cook burgers for a few minutes each side until golden and cooked.

To assemble, top bun with lettuce, burger, tomato, tzatziki and alfalfa.

 

This recipe was first published in nourish magazine.

 

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Diet & Nutrition

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